Springtime Asparagus Medley

This is a Taste of Home recipe with lots of delicious taste. I made this for my mom and I for lunch and we were slurping up the dressing. :) I put the recipe as written, but my changes are in parentheses.)

• Ready In: 15 mins
• Serves: 8-10

Ingredients

• 1 1⁄2 lbs asparagus spears, trimmed and cut into 2 inch pieces
• 2  small tomatoes, cut into wedges
• 3  tablespoons cider vinegar
• 3⁄4 teaspoon Worcestershire sauce
• 1⁄3 cup sugar
• 1  tablespoon  grated onion (I used green onion)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon paprika
• 1⁄3 cup  vegetable oil (I used canola)
• 1⁄3 cup  sliced almonds, toasted
• 1⁄3 cup  crumbled blue cheese (I really think this enhances the flavor) (optional)

Directions

1. In large saucepan, bring water to oil. Add aspargus; cover and cook for 3-5 minutes or until crisp-tender. (I steamed my asparagus in the microwave.) Drain.
2. Add tomatoes; cover and keep warm.
3. In a blender, combine vinegar, Worcestershire sauce, sugar, onion, salt and paprika; cover and process until smooth. While processing, gradually add oil in a steady stream.
4. Pour over asparagus mixture and toss to coat.
5. Transfer to serving bowl; sprinkle with almonds and blue cheese if desired. Serve warm.